Rainbow Ice Cream Cake – a delicious recipe with vanilla ice cream, cake, strawberry gelatin, orange gelatin, lime gelatin, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Divide ice cream into thirds. Place into individual bowls to soften to a spreadable consistency while you continue with next steps.
2
Tear cake into small pieces. Divide into thirds and place each third into a medium size bowl. Sprinkle one flavor of dry gelatin over each cake portion. Toss lightly with fork until cake is well-coated.
3
Place strawberries cake pieces in bottom of a 10 inch tube pan. Sprinkle any excess gelatin over cake. Spoon strawberries over cake. Spread one third of the ice cream over the strawberries.
4
Repeat layers with lime cake pieces, crushed pineapple, ice cream, orange cake pieces, oranges and ice cream.
5
Freeze until firm, preferably a day or so, so that the gelatin blends into the cake pieces.
6
Unmold on a chilled plate and cut into wedges to serve.
149
kcal
Calories
31
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 gallon vanilla ice cream, 10 inches angel food cake, 3 ounces strawberry gelatin, 3 ounces orange gelatin, and more.
Yes, Rainbow Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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